4 servings

Ingredients:

• 2 tablespoons olive oil
• 1 pound winter squash, peeled and seeded (use any firm winter squash like butternut, red kuri, butternut, blue hubbard)
• Salt and pepper
• Two 12-inch loaves walnut wheat baguette
• 1 1/2 cups Roasted Root Vegetable Chutney
• 2 cups Red-lentil Hummus
• 1/2 pound aged gouda cheese, sliced thinly

• 1 cup yellow onion, finely minced
• 2 tablespoons fresh garlic, minced
• 1 tablespoon olive oil
• 2 cups red lentils, rinsed and drained
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 3 cups water
• 2 tablesppons lemon zest
• 3 tablespoons lemon juice
• 4 tablespoons tahini (sesame seed paste; can be purchased at specialty markets)
• 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons salt
• 1/8 teaspoon cayenne pepper
• 2 tablesppons fresh dill, minced

• 2 tablespoons salt
• 1 1/2 tablespoons extra-virgin olive oil
• 1/4 cup white wine vinegar
• 1/3 cup roasted garlic puree
• 1 1/2 tablespoon ginger root, peeled and grated
• 1 1/2 tablespoons honey
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar
• 3/4 teaspoon chili powder, toasted
• 3/4 teaspoon ground cumin, toasted
• teaspoon ground tumeric, toasted
• 1/4 teaspoon red pepper flakes
• 1 1/2 tablespoons lemon juice

• 1/2 cup carrots
• 1/2 cup yellow onions
• 1/2 cup parsnips
• 1/2 cup celery root
• 1/2 cup turnips
• 2 tablespoons olive oil
• salt and pepper to taste

In a heavy-bottom saucepan, sweat the onions and garlic in the olive oil until tender; do not allow to brown. Add the lentils, pepper flakes, salt and water and bring to a boil; reduce to a simmer and cook uncovered until lentils are falling apart.

Remove the lentils from the heat and allow to cool completely. In the bowl of the food processor, combine the cooked lentils with the lemon zest an juice, tahini, olive oil, salt and pepper. Puree until smooth. Adjust the seasoning and fold in the minced dill.

Mix all ingredients together

Peel vegetables and dice into 1/4-inch pieces. Measure 1/2 cup of each. Toss the vegetables with olive oil and seasonings and place in a roasting pan. Roast in a preheated 350 degree oven until just tender and beginning to carmelize, about 15 to 20 minutes. Add dressing and continue to roast until the vegetables are well carmelized, being careful not to burn. Remove from oven and cool.

Slice the winter squash in 1/4-inch slices, brush with olive oil and season with salt and pepper. Place on a baking sheet in a single layer. Roast in a 350 degree Fahrenheit oven until tender, approximately 15 minutes. Split the bread lengthwise and smear cut sides of bread with hummus; layer with half the gouda cheese and close sandwich. Wrap the loaves in aluminum foil. Place in a 350 degree oven for 15 minutes until hot and the cheese is melted. Serve warm.

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